Chimichanga is a very popular dish in the northern part of Mexico and part of the southwest of the United States, where there are many versions with different landfills. In general terms, Chimichanga is a fried burrito that is made with flour tortilla and filled with meat or fish and vegetables. It is a spicy saucer, since it is usually accompanied by Chile Chipotle and Chile Serrano, although this is totally optional, to the taste of the consumer. To prepare this recipe from Camichanga de Camarón you will need very few ingredients and time, since in half an hour you will have them ready. If you want to know how to do chimichanga of shrimp, continue reading this easy recipe that we propose in recipes in recipes. Gather the ingredients and learn to prepare this version of the traditional dish of Mexican gastronomy with which you will surprise your friends and family. To enjoy!
| 🚻 4 Diners | 🕘 30m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make shrimp chimichangas: |
| 500 grams of clean shrimp and peeled 1 jet of oil 1 tablespoon of butter ½ chopped purple onion 1 mounted garlic 1 pinch of oregano 1 pinch of salt and pepper to taste 1 Chile Serrano Picado 1 chipotle chipotle chopped (optional) 3 tablespoons of sauce catsup 200 grams of old cheese 100 grams of refritos beans tortillas of flour for burritos cream to taste guacamole to taste |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, |
Ingredients to make shrimp chimichangas:
1. Heat a splash of oil in a pot or pan and a spoonful of butter. Fry the purple onion and chopped garlic clutch until slightly brown.
2. Incorporates the chili serrano chopped, salt and pepper to taste. Add a pinch of dry oregano, remove well and cook for 3 minutes.
3. add the chipotle chopped and the catsup sauce. Let fry for 5 minutes, moving regularly to avoid burning.
Trick: If you don want shrimp chimichangas, do not add spicy chiles and opt for others who do not pique.
4. Add the shrimp and cook until you see that it begins to brown, approximately 3 minutes. Then, remove from heat and reserve.
Trick: You can add the entire or chopped shrimp, depending on the size.
5. With the Guiso ready, it is time to assemble the shrimp chimichangas. If you do not get a large sobaquera tortilla, you can follow the following trick: take three tortillas and place them pyramid, as shown in the following image. Add a layer of refused beans, a spoonful of the chimichanga filling and a handful of cheese to melt.
6. Close the edges as if it were an envelope. Then, roll the chimichangas and place a wooden stick to make sure they don open while the fries.
7. Finally, in a pan with enough oil, fry for a few minutes every chimichanga on both sides. Be sure to turn them around a couple of times to brown evenly. Once ready, remove from the pan and let them rest on absorbent paper to remove excess oil. When they have cooled a little, you can remove the wooden stick.
8. And voila! It serves these rich shrimp chimichangas with cream and guacamole and enjoy a delicious dish.
